Name: Kalamata Olive Dip Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mediterranean
Ingredients: 250 grams (8.8 oz) kalamata olives, pitted and drained, reserving some brine, not rinsed; 250 grams (8.8 oz) cream cheese, softened to room temperature; 1 tablespoon olive brine (reserved from the olives); 1 tablespoon dried onion; 1 teaspoon garlic powder; Pita chips or crackers

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Introduction

This Kalamata Olive Dip is a delightful, creamy spread that combines the bold, salty flavor of olives with smooth cream cheese and savory spices. It’s perfect as a quick appetizer served with pita chips or crackers for any gathering or casual snack time.

A white round plate is placed on a white marbled textured surface, filled with triangular pita chips arranged in a circular pattern around a small white bowl in the center. The chips are golden with green herb specks and a light grainy salt texture. Inside the bowl is a thick, creamy beige dip topped with dark purple halved olives neatly placed at the top. The dish contrasts the warm tones of the pita chips with the cool beige and dark purple of the dip and olives. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams (8.8 oz) kalamata olives, pitted and drained, reserving some brine (do not rinse)
250 grams (8.8 oz) cream cheese, softened
1 tablespoon olive brine
1 tablespoon dried onion
1 teaspoon garlic powder
Pita chips or crackers, for serving

Instructions

Step 1: Place the pitted kalamata olives into the bowl of a food processor. Pulse for about 5 seconds to roughly chop the olives. Remove the lid and scrape down the sides of the bowl with a spatula.
Step 2: Add the softened cream cheese, garlic powder, dried onion, and reserved olive brine to the food processor. Pulse for another 5 seconds, scrape down the bowl again, then pulse once more to combine everything evenly.
Step 3: Transfer the dip into a serving bowl using a spatula. Serve immediately with pita chips or crackers arranged around the bowl.

Tips & Variations

For best results, use cream cheese at room temperature to ensure easy blending.
If you don’t have dried onion, substitute with 1 teaspoon onion powder for a milder flavor.
Reserve some olive brine to adjust the dip’s consistency and add extra tanginess if desired.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This dip is best enjoyed fresh but can be served chilled or at room temperature.

How to Serve

A white plate holds a bowl filled with a creamy, light brown spread, topped with several dark purple olive halves. Around the bowl, there are many crispy, baked flatbread chips, golden yellow with browned edges, sprinkled with herbs. One chip is placed upright into the bowl, adding height and texture contrast. The plate rests on a white marbled surface, and a grey cloth is partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip a few hours in advance and refrigerate it. Allow it to come to room temperature before serving for the best texture and flavor.

Can I use other types of olives for this dip?

While kalamata olives provide a distinct flavor, you can experiment with other black or green olives. Just be aware that the taste and saltiness will vary.